Spinach and Red Lentil Lasagna
Spinach and red lentil lasagna is a recipe featuring fresh ingredients from the lasagna category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g butter
- 20 g flour
- 400 ml milk
- 40 g freshly grated Parmesan
- Salt
- Pepper
- nutmeg
- 200 g young spinach
- 10 tomatoes
- 4 Spring Onions
- 2 Garlic cloves
- 1 tbsp Olive Oil
- 200 g red lentils
- 350 ml vegetable broth
- Salt
- Pepper
- 12 lasagna sheets
- 125 g mozzarella
- 100 g shredded Emmental
Instructions
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1.
Melt the butter in a pot for the béchamel sauce. Stir in the flour, let it cook briefly, then gradually whisk in the milk while stirring. Simmer gently and thickening for about 10 minutes, stirring constantly. Remove from heat, stir in the Parmesan, and season the sauce with salt, pepper, and nutmeg.
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2.
Wash, trim, and roughly chop the spinach. Wash the tomatoes, remove the stems, and cut into large cubes.
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3.
Wash, trim, and slice the spring onions into rings. Peel and finely chop the garlic. Sauté the onions and garlic in hot oil, then add the lentils and spinach and cook with vegetable broth for about 5 minutes. The lentils do not need to be fully cooked. Drain excess liquid, fold in the tomatoes, and season with salt and pepper.
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4.
Preheat the oven to 180°C fan (356°F).
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5.
Spread a thin layer of béchamel on the bottom of a baking dish and place a sheet of noodles over it. Brush lightly with more sauce, add some vegetables, lay another noodle sheet, and repeat until all ingredients are used. Finish with a final layer of béchamel. Drain the mozzarella and slice into rounds. Sprinkle Emmental over the lasagna and top with the mozzarella slices. Bake in the oven for about 45 minutes until golden brown.
